Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk

Improved peptide generation from milk fermented by heat-shockedLactobacillus helveticus

(2016) Dong-dong Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected Lactobacillus helveticus strains

(2016) K.R. Elfahri et al.   JOURNAL OF DAIRY SCIENCE

Identification of a dairy product in the grass woven basket from Gumugou Cemetery (3800 BP, northwestern China)

(2016) Mingsi Xie et al.   QUATERNARY INTERNATIONAL

Study of proteolysis, lipolysis, and volatile compounds of a Camembert-type cheese manufactured using a freeze-dried Tibetan kefir co-culture during ripening

(2015) Jun Mei et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Quantification of bio- and techno-functional peptides in tryptic bovine micellar casein and β-casein hydrolysates

(2014) Aline Holder et al.   FOOD CHEMISTRY

Use of a free form of the Streptococcus thermophilus cell envelope protease PrtS as a tool to produce bioactive peptides

(2014) Oun Ki Chang et al.   INTERNATIONAL DAIRY JOURNAL

Comparative proteomics of an extended spectrum β-lactamase producing Escherichia coli strain from the Iberian wolf

(2014) A. Gonçalves et al.   Journal of Proteomics

Structural studies of bovine, equine, and leporine serum albumin complexes with naproxen

(2014) Anna Bujacz et al.   PROTEINS-STRUCTURE FUNCTION AND BIOINFORMATICS

Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins

(2013) Jing Shi et al.   INTERNATIONAL DAIRY JOURNAL

Use of UPLC-ESI-MS/MS to quantitate free amino acid concentrations in micro-samples of mammalian milk

(2013) Véronique Roucher et al.   SpringerPlus

UHT milk contains multiple forms of αS1-casein that undergo degradative changes during storage

(2012) John W. Holland et al.   FOOD CHEMISTRY

Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product

(2012) Fortune Akabanda et al.   FOOD MICROBIOLOGY

Influence of fermentation temperature and autolysis on ACE-inhibitory activity and peptide profiles of milk fermented by selected strains of Lactobacillus helveticus and Lactococcus lactis

(2011) Jeanette Otte et al.   INTERNATIONAL DAIRY JOURNAL

Enzymatic fragmentation of the antimicrobial peptides casocidin and isracidin by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus

(2010) George A. Somkuti et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation

(2008) I DEFREITAS et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobial activity of two peptides casecidin 15 and 17, found naturally in bovine colostrum

(2008) G.A. Birkemo et al.   JOURNAL OF APPLIED MICROBIOLOGY

Identification of Yeasts and Evaluation of their Distribution in Taiwanese Kefir and Viili Starters

(2008) S.Y. Wang et al.   JOURNAL OF DAIRY SCIENCE